It was widely known that chocolate comes from the seeds of a small evergreen tree native to South America. The cacao tree’s botanical name is Theobroma cacao, translated as “food of the gods.” Chocolate is a complex blend of hundreds of flavor and aroma components. The velvety, melt-in-your mouth quality of chocolate occurs because its melting point is just below body temperature. As chocolate melts in your mouth, the flavor components hit your taste buds and the aroma components enter the nasal passages at the back of your mouth. Enjoying chocolate is a total sensation experience. This irresistibly rich chocolate torte recipe showcases the essence of chocolate beautifully.
The second thing I love about this dessert is the simplicity of it. A melted chocolate and cream mixture is added to a chocolate sandwich cookie crust, then allowed to set in the fridge. Some planning is needed, as it takes more than half a day of chilling time, but it is well worth it! I pull this recipe out often. It is my go-to dessert when I want an impressive and delicious finale. And adding raspberries or cut strawberries to each serving adds an extra special Valentine’s Day touch!
Chocolate Mousse Torte (adapted from allrecipes.com) Time Required: 1 hour + 6 hours chilling time, Serves: 8 – 10
Ingredients:
- 21 chocolate sandwich cookies, 8 – 9 ounces
- 1/4 cup butter, softened
- 4 cups heavy cream, divided
- 12 ounces (2 cups) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup white sugar, divided
- raspberries or sliced strawberries
Directions:
Preheat the oven to 350º F. Generously grease a 9-inch springform pan.
In a food processor, crush the cookies to 2 cups of fine crumbs.
Melt the butter in a microwave safe bowl at half power for 30 seconds at a time, until it is melted. Add the melted butter to the cookies and combine them until the mixture is uniform. Press the mixture evenly into the greased pan. Bake the crust in the preheated oven for 5 minutes, then allow it to cool.
Combine 1 cup of cream, the chocolate, vanilla extract, and salt, in the top of a double boiler. Heat and stir the mixture until the chocolate is fully melted and the mixture is smooth.
Pour the chocolate mixture into a large bowl and cool it to room temperature, stirring occasionally.
In a large bowl of a stand mixer, beat 2 cups of chilled cream with 1/4 cup sugar, until stiff peaks form.
Fold the whipped cream into the chocolate mixture.
Pour the mixture into the cooled crust.
Chill the torte for at least 6 hours before serving. When ready to serve, beat the remaining 1 cup of cream with the final 1/4 cup of sugar, until stiff peaks form.
Place a spoonful of sweetened whipped cream on top of each slice before serving. Add raspberries or sliced strawberries to each serving if desired.
This is a chocolate lover’s dream dessert! ~Linda
Chocolate Mousse Torte (adapted from allrecipes.com) Time Required: 1 hour + 6 hours chilling time, Serves: 8 – 10
Ingredients:
- 21 chocolate sandwich cookies, 8 – 9 ounces
- 1/4 cup butter, softened
- 4 cups heavy cream, divided
- 12 ounces (2 cups) semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- pinch of salt
- 1/2 cup white sugar, divided
- raspberries or sliced strawberries, optional
Directions:
Preheat the oven to 350º F. Generously grease a 9-inch springform pan.
In a food processor, crush the cookies to 2 cups of fine crumbs. Melt the butter in a microwave safe bowl at half power for 30 seconds at a time, until it is melted. Add the melted butter to the cookies and combine them until the mixture is uniform. Press the mixture evenly into the greased pan. Bake the crust in the preheated oven for 5 minutes, then allow it to cool.
Combine 1 cup of cream, the chocolate, vanilla extract, and salt, in the top of a double boiler. Heat and stir the mixture until the chocolate is fully melted and the mixture is smooth.
Pour the chocolate mixture into a large bowl and cool it to room temperature, stirring occasionally.
In the large bowl of a stand mixer, beat 2 cups of chilled cream with 1/4 cup sugar, until stiff peaks form. Gently fold the whipped cream into the chocolate mixture. Pour the mixture into the cooled crust.
Chill the torte for at least 6 hours before serving. When ready to serve, beat the remaining 1 cup of cream with the final 1/4 cup of sugar, until stiff peaks form, then place a spoonful of sweetened whipped cream on top of each slice of torte. Add raspberries or sliced strawberries to each serving, if desired.